SAUTÉED SHREDDED
CARROTS WITH DILL
The addition of nutmeg and dill lift this simple
carrot dish to a new aromatic height.
SERVES 4
1 teaspoon nonaromatic olive oil
4 cups shredded carrots
1 teaspoon dried dill
¼ teaspoon salt
1 tablespoon chopped fresh dill (optional)
1 teaspoon grated nutmeg
Heat the oil in a high-sided skillet over
medium-high. Add the carrots and dried dill,
and sauté about 6 minutes, stirring oft en until
tender.
Stir in the salt, fresh dill, and nutmeg, and
serve.
Per serving : 58 calories, 1 g fat, 0 g saturated fat, 11 g
carbohydrate, 1 g protein, 3 g dietary fi ber, 221 mg
sodium. Exchanges: 2 Vegetable
CARROTS • 107